Best Mussels In Carrot Ginger Broth Recipes

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MUSSEL SOUP



Mussel Soup image

A rich tomato based broth, with wine, garlic and vegetables. Serve with crusty bread and you have a quick and easy meal that is made in 30 minutes.

Provided by Culinary Ginger

Categories     Appetizers

Time 16m

Number Of Ingredients 13

2 tablespoons olive oil
1 cup (110 grams) yellow onion, chopped
3/4 cups (73 grams) carrot, peeled and chopped
1/2 cup (56 grams) celery, chopped
1/2 cup (53 grams) fresh fennel, chopped
1/2 teaspoon salt
4 cloves garlic, grated
1 1/2 cups (354 ml) dry white wine (any that you would drink)
3 cups (708 ml) unsalted or low sodium chicken stock
2 cups (472 ml) passata/pureed tomatoes
1 bay leaf
40 mussels (about 1.5 pounds/706 grams) fresh mussels, scrubbed with beards removed * see notes
2 teaspoons fresh parsley, chopped

Steps:

  • In a large soup pan, heat the olive oil over medium heat. Add the onion, carrot, celery, fennel and salt. Cook, stirring often until the vegetables start to soften, about 8-10 minutes. Stir in the garlic and cook for 1 minute.
  • Add the wine and cook until the wine has reduced slightly. Add the stock, passata and bay leaf. Bring to a simmer, then stir in mussels. Cover and simmer for 5 minutes until all mussels are open. Discard any that stay closed.
  • Remove the bay leaf. Taste and add salt if necessary.
  • Serve garnished with chopped parsley and crusty bread.

Nutrition Facts : Calories 343 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 664 milligrams sodium

MUSSELS IN CARROT GINGER BROTH



Mussels in Carrot Ginger Broth image

Provided by Melissa Roberts

Categories     Ginger     Tomato     Quick & Easy     Mussel     Carrot     Healthy     Cilantro     Simmer     Gourmet

Yield Serves 4 (main course)

Number Of Ingredients 11

4 medium shallots, chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons vegetable oil
1 pound tomatoes (4 medium), chopped
1/2 teaspoon hot red-pepper flakes
2 cups bottled carrot juice
3 pounds cultivated mussels, rinsed
1 1/2 tablespoons fresh lime juice
1/2 cup chopped cilantro
Accompaniment:
lime wedges

Steps:

  • Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
  • Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.

MUSSEL AND CARROT SOUP



Mussel and Carrot Soup image

Gah Yan Tsui writes, via gourmet.com: "I recently enjoyed a delicious lunch at Aquavit in New York City. Marcus Samuelsson makes an incredible mussel and carrot soup. Would it be possible to acquire the recipe?" This soup tastes much better when made with fresh carrot juice. If you don't have a juicer, you can get some at your nearest natural foods store. Active time: 30 min Start to finish: 45 min

Yield Makes 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 shallots, finely chopped (1/2 cup)
1/4 cup finely chopped peeled fresh ginger
4 garlic cloves, chopped
2 teaspoons curry powder
1 cup dry white wine
2 (3-inch) fresh tarragon sprigs
3 lb mussels (8 dozen; preferably cultivated), scrubbed well and beards discarded
1 cup chicken stock or low-sodium chicken broth
3 cups fresh carrot juice
2 (8-oz) bottles clam juice
1/3 cup fresh lime juice
1 tablespoon sour cream

Steps:

  • Heat oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook shallots, ginger, garlic, and curry powder, stirring, until shallots are golden, about 2 minutes. Stir in wine, tarragon, and mussels and cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Add stock, carrot juice, and clam juice to pot and bring to a simmer, stirring occasionally.
  • Whisk lime juice into sour cream in a small bowl. Add lime mixture in a stream to soup, whisking until smooth, then season with salt and pepper. Return mussels to pot and cook over low heat, stirring occasionally, until just heated through (do not let boil).

MOROCCAN CARROT SOUP WITH MUSSELS



Moroccan Carrot Soup With Mussels image

This is a Moroccan-style carrot soup, which can be served either hot or cold. Subtle sweetness (carrots), acidity (lemon), spice (cumin), fragrance (cilantro) and a touch of salinity (mussels) mirror the very aromas and flavor notes that the best of these German spätlese riesling wines deliver . The soup can also be made without the mussels, but not without the cilantro.

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 bunches carrots, peeled, in 1-inch pieces
Salt
freshly ground black pepper
Juice of 1 lemon
1 pound mussels, scrubbed
1/2 cup finely chopped cilantro leaves

Steps:

  • Heat 1/2 tablespoon oil in a 3-quart saucepan. Add onion. Cook over low heat until starting to soften. Stir in cumin, cook briefly, stirring. Add carrots and 6 cups water. Bring to a boil, lower heat and simmer, covered, until carrots are very tender, about 20 minutes. Cool briefly. Purée in a blender in two batches. Return soup to saucepan, season with salt and pepper and add lemon juice. Set aside until shortly before serving.
  • Place mussels in a shallow 2-quart saucepan or sauté pan. Add 1/2 tablespoon oil, toss over high heat about a minute, reduce heat to low, cover and cook until mussels open, 7 to 8 minutes. Remove mussels, draining well so juices stay in pan. Discard any that do not open. When mussels are cool enough to handle, shuck them into a bowl, discard shells and toss mussels with remaining oil and the cilantro. Strain mussel broth and add to soup.
  • Reheat soup. To serve, place a few mussels in each of 6 warm soup plates. Serve plates to guests. Ladle soup over mussels at the table. If not using mussels, fold cilantro into soup, ladle soup into bowls and drizzle each portion with remaining oil.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 6 grams

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